Pickled Enoki Mushrooms with Whipped Garlic Cannabutter

AuthorBaker's DozenCategoryDifficultyBeginner

Pickled enoki mushrooms & whipped garlic cannabutter on top of crackers make for a unique appetizer or snack for any occasion. A big splash of vinegar lends the enoki mushrooms a bright flavour while preserving their delicate texture.

Yields12 Servings
Prep Time18 hrsTotal Time18 hrs

Pickled Enoki Mushrooms
 1 tsp black pepper, freshly cracked
 1 tsp coriander seeds
 1 tsp chili flakes
 3 bay leaves
 1 cup rice wine vinegar
 ½ cup water
 2 tbsp sugar
 2 tsp salt
 1 package enoki mushrooms, trimmed
Whipped Garlic Cannabutter
 ¼ cup cannabutter
 4 cloves roasted garlic
 1 pinch cayenne pepper
 salt & pepper, to taste

Pickled Enoki Mushrooms Directions
1

Mix all ingredients (minus mushrooms) together in a small saucepan. Bring to a slight boil & remove from heat. Let cool slightly.

2

Trim enoki mushrooms near the base and separate from one another.

3

Place mushrooms in a mason jar & pour warm pickling liquid over top. Let cool completely before putting into the fridge. Preferably leave overnight before using.

Whipped Garlic Cannabutter Directions
4

Take a whole clove of garlic & trim the top to expose the cloves. Drizzle olive oil on top & roast for 45 minutes at 325°F/160°C.

5

When cooled, remove cloves from skin. Store any unused cloves in the fridge for a week or in the freezer for 3 months.

6

In a bowl whip the cannabutter, garlic, cayenne & seasoning with a hand blender until soft peaks are achieved.

Assembly
7

Spread a small amount ( ½ tbsp) of garlic butter on your favourite cracker. Of course, I use Ryvita

8

Drain a generous amount of enoki mushrooms from the pickling liquid & place on top of the butter.

9

Garnish with togarashi.

 

Ingredients

Pickled Enoki Mushrooms
 1 tsp black pepper, freshly cracked
 1 tsp coriander seeds
 1 tsp chili flakes
 3 bay leaves
 1 cup rice wine vinegar
 ½ cup water
 2 tbsp sugar
 2 tsp salt
 1 package enoki mushrooms, trimmed
Whipped Garlic Cannabutter
 ¼ cup cannabutter
 4 cloves roasted garlic
 1 pinch cayenne pepper
 salt & pepper, to taste

Directions

Pickled Enoki Mushrooms Directions
1

Mix all ingredients (minus mushrooms) together in a small saucepan. Bring to a slight boil & remove from heat. Let cool slightly.

2

Trim enoki mushrooms near the base and separate from one another.

3

Place mushrooms in a mason jar & pour warm pickling liquid over top. Let cool completely before putting into the fridge. Preferably leave overnight before using.

Whipped Garlic Cannabutter Directions
4

Take a whole clove of garlic & trim the top to expose the cloves. Drizzle olive oil on top & roast for 45 minutes at 325°F/160°C.

5

When cooled, remove cloves from skin. Store any unused cloves in the fridge for a week or in the freezer for 3 months.

6

In a bowl whip the cannabutter, garlic, cayenne & seasoning with a hand blender until soft peaks are achieved.

Assembly
7

Spread a small amount ( ½ tbsp) of garlic butter on your favourite cracker. Of course, I use Ryvita

8

Drain a generous amount of enoki mushrooms from the pickling liquid & place on top of the butter.

9

Garnish with togarashi.

Pickled Enoki Mushrooms with Whipped Garlic Cannabutter

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